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Some different colours and shapes of pasta, in a pasta specialty store in Venice.
Comparison between different types of long Italian pasta
There are many different types of
pasta, a staple dish of Italian cuisine.
Some pasta varieties are uniquely regional and not widely known; some types may have different names in different languages, or sometimes in the same language. For example, the cut
rotelle is also called ruote in Italy and "wagon wheels" in the United States. Manufacturers and cooks often invent new shapes of pasta; or may invent new names for old shapes for marketing reasons.
Italian pasta names often end with the masculine plural suffixes -ini, -elli, -illi, -etti or the feminine plurals -ine, -elle etc., all conveying the sense of "little"; or with -oni, -one, meaning "large". Many other suffixes like -otti ("largish") and -acci ("rough", "badly made") may occur, too. In Italian, all pasta type names are plural.
Long pasta [ edit ]
Long pasta may be made by
extrusion or rolling and cutting.
Thick ringed ribbons; designed by physicists at the
University of Warwick to study ring-shaped polymers [1 ]
Thin strands often coiled into nests
Bigoli Thick tubes, often made of
buckwheat or wholewheat flour
Bucatini A thick spaghetti-like pasta with a hole running through the center.
The name comes from
Italian: , meaning "hole", and buco Italian: , meaning "pierced". bucato
Capelli d'angelo A synonym of capellini, they are coiled into nests
Capellini The thinnest type of long pasta
Literally "thin hair" in
A very thin spaghetti.
[2 ] Little faithful ones
Fusilli Long, thick, corkscrew shaped pasta that may be solid or hollow. Hollow
fusilli are also called fusilli bucati. Pictured is fusilli in a pesto sauce. The word
fusilli presumably comes from fuso, as traditionally it is "spun" by pressing and rolling a small rod over each thin strips of pasta to wind them around it in a corkscrew shape, much like a modern Turkish spindle. Long rifles.
Long coiled tubes that are hollow.
Also called [3 ] fusili col buco [4 ] Holed rifles
Maccheroni alla molinara Very thick, long, fresh hand-pulled pasta. Typical for the
Abruzzo region. The miller’s wife’s pasta
Similar to perciatelli, but folded over rather than hollowed out
Identical to bucatini.
perciare "to hollow"
Pici Very thick, long, hand rolled pasta. It originates in the
province of Siena in Tuscany; in the Montalcino area it is also referred to as pinci.
Spaghetti A long, thin, cylindrical
pasta of Italian origin. Spaghetti is made of [5 ] semolina or flour and water. "Little strings."
[6 ] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". [5 ]
Spaghettini Thin spaghetti
Small little twines
Spaghettoni A spaghetti that is extra thick or extra long.
Vermicelli A traditional pasta round that is thicker than spaghetti. (refers in U.S. to a style thinner than spaghetti)
Vermicelloni Thick vermicelli
Large little worms
Ziti Long, narrow hose-like tubes sized smaller than rigatoni but larger than mezzani. The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface.
Zito is Italian for "bridegroom." ( Ziti is plural).
Zitoni Wider version of Ziti
Ribbon-cut pasta [ edit ]
Ribbon style pasta are often rolled flat and then cut. This can be done by hand or mechanically.
Bavette Narrower version of tagliatelle
Bavettine Narrower version of bavette
Thicker version of chitarra
Fettuce Wider version of fettuccine
Fettuccine Ribbon of pasta approximately 6.5 millimeters wide
Fettucelle Narrower version of fettuccine
Lagane [8 ] Wide pasta
Lasagne (Gravagna) [9 ] Very wide pasta that often have fluted edges
Lasagnette Narrower version of
Lasagnotte Longer version of lasagne
Linguettine Narrower version of linguine
spaghetti Little tongues
Mafalde Short rectangular ribbons
Named in honor of
Princess Mafalda of Savoy
Mafaldine Long ribbons with ruffled sides
Pappardelle Thick flat ribbon
Pillus Very thin ribbons
Pizzoccheri A type of short
tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour.
Sagnarelli Rectangular ribbons with fluted edges
Scialatelli or scilatielli Homemade long
spaghetti with a twisted long spiral
Spaghetti alla chitarra Similar to spaghetti, except square rather than round,
and made of egg in addition to flour [10 ] Named after the guitar-like device used to cut the pasta,
which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through. [10 ]
Stringozzi Similar to shoelaces
Tagliatelle Ribbon, generally narrower than
fettuccine From the Italian
tagliare, meaning "to cut"
Taglierini Thinner version of
tagliatelle From the Italian
tagliare, meaning "to cut"
Trenette Thin ribbon ridged on one side
Tripoline Thick ribbon ridged on one side
Short-cut extruded pasta [ edit ]
Wide ring shaped pasta
Cannelloni Large stuffable
cylindrical (tube) pasta, generally served baked with a filling and covered by a sauce. [11 ] (
Italian: ) Large reeds
Cavatappi Corkscrew-shaped macaroni
Cellentani See Cavatappi
Short and wide macaroni
Ditalini Short tubes
Slightly ribbed tube pasta, the ribs are corked as opposed to those on rigatoni
Short narrow tube
Fideuà Short and thin tubes
Fideuá is not really a type of pasta but is a Spanish dish similar to
paella but made with pasta instead of rice.
Garganelli Egg pasta in a square shape rolled into a tube
Gemelli A single S-shaped strand of pasta twisted in a loose spiral
The name derives from the
Italian for twins.
Macaroni Bent tubes. May also be straight.
[12 ] From Greek for
food made from barley [13 ]
Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness.
[14 ] Small
A short and wide egg pasta with irregular or diagonally cut ends, it is available throughout Italy and is prominent in some regional Italian cuisines.
[15 ] Roughly cut
Manicotti Large stuffable ridged tubes
Martians (refers to the antennae of cartoon martians)
Short curved tube
[16 ] [17 ] Half-size ones
Short version of penne
Wide short tubes
Mostaccioli Similar to penne but without ridges. Also called
penne lisce or "smooth penne" Moustache-like things
Paccheri Large tube pasta that may be prepared with a sauce atop them or stuffed with ingredients.
[18 ] "Slaps." The name has been ascribed to a slapping sound they may make when eaten.
Pasta al ceppo
A sheet pasta that is similar in shape to a cinnamon stick.
[19 ] Log-type pasta
Penne Medium length tubes with ridges, cut diagonally at both ends
Pens (after a
Penne rigate Penne with ridged sides
Penne with smooth sides
Wider version of penne
Pennette Short thin version of penne
Pennoni A wider and thicker version of penne.
It is a tube pasta with a diagonal cut on both ends. [20 ] [20 ] Pennants
Smaller version of rigatoni
Small large lined ones
Rigatoni Medium-Large tube with square-cut ends, sometimes slightly curved
Large lined ones
Rotini Related to fusilli, but has a tighter helix, i.e. with a smaller pitch
Helix- or corkscrew-shaped pasta
Long tube formed of twisted ribbon
A tube which spirals round
More tightly-coiled fusilli
Penne shaped as a triangle
Smaller version of trenne
Decorative cuts [ edit ]
Campanelle Flattened bell-shaped pasta with a frilly edge on one end
Short convex ovals resembling an open empty pea pod
Short lengths rolled into a S shape
casereccio meaning homemade
Cavatelli Short, solid lengths
From the verb
cavare meaning to hollow
Cencioni Petal shaped, slightly curved with rough convex side
Conchiglie Seashell shaped
Large, stuffable seashell shaped
Corzetti Flat figure-eight stamped
Creste di galli
Short, curved and ruffled
Croxetti Flat coin-shaped discs stamped with coats of arms
Farfalle Bow tie or butterfly shaped
Larger bow ties
Grooved cut tubes
Fiori Shaped like a flower
Foglie d'ulivo Shaped like an olive leaf
Gigli Cone or flower shaped
Short curled lengths of pasta
weed, esp. scutch-grass
Lanterne Curved ridges
Large snailshell-shaped pieces
Flat roughly cut triangles
Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.
[21 ] A reference to
Giorgetto Giugiaro in 1983 - like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced. [21 ] From
mare, meaning "sea"
Orecchiette Bowl- or ear-shaped pasta
Very similar to
Lumaconi but has lines running the length of it. Smoking pipes
Square with rippled edges
quadro ("square") and fiore ("flower")
Radiatori Shaped like radiators, they were created in the 1960s, by an industrial designer.
They are often used in similar dishes as [22 ] rotelle or fusilli, because their shape works well with thicker sauces. [23 ] Radiator
Short wide pasta with a 90-degree twist
Short spiralled pasta
Rotelle Wagon wheel-shaped pasta
Rotini 2-edged spiral, tightly wound, some vendors and brands are 3-edged and sold as rotini
Bell shaped pasta with a crease on one side and has a ruffled edge
Bell shaped pasta with a crease on one side and has a ruffled edge (A larger version of Sorprese)
Strozzapreti Rolled across their width
Priest-chokers or priest-stranglers
Trofie [24 ] Thin twisted pasta
Minute pasta [ edit ]
These are small types of pasta.
Acini di pepe Bead-like pasta
Alfabeto Pasta shaped as letters of the
Anelli Small rings of pasta (not to be confused with
Anellini Smaller version of
anelli Little rings
Small shell-shaped pasta
Small short tubes of pasta
Small short tubes
Smaller versions of
ditali Little thimbles
Small bow tie-shaped pasta
Little butterflies ("bow tie" in Italian is
cravatta a farfalla, "butterfly tie")
Fideos [25 ] Pasta prepared with eggs, flour and water.
Smaller version of
fideos, about 12–15 mm long before cooking Little threads.
Fregula Bead-like pasta from
Sardinia Little fragments
Small mushroom-shaped pasta
Small granular, irregular shaped pasta (smaller version then Grattoni)
Large granular, irregular shaped pasta
Flat teardrop shaped pasta (similar to Orzo but wider)
Occhi di pernice
Very small rings of pasta
Orzo (also, risoni) Rice shaped pasta
Pastina Small spheres about the same size or smaller than
acini di pepe Little pasta
Spheres slightly larger than
acini di pepe
Smaller version of Risi
Small flat squares of pasta
Smaller version of
orzo Little rice
Seme di melone
Small seed-shaped pasta
Small star-shaped pasta
Smaller version of
stelle Little stars
Smaller version of elbow macaroni
Little crooked ones
In larger varieties these are sometimes called Farfalle Rotonde. Small bow tie-shaped pasta with rounded edges.
Stuffed pasta [ edit ]
Agnolotti Semicircular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetables
Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname.
Cannelloni Rolls of pasta with various fillings, usually cooked in an oven
Big little canes
Square of dough, filled with minced meat, and closed to form a triangle
A stuffed pasta resembling double twist candies
Casoncelli or casonsèi A stuffed pasta typical of Lombardy, with various fillings
Casunziei A stuffed pasta typical of the Veneto area, with various fillings
Fagottini A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear
Little cloth bundles
Maultasche A pasta stuffed with meat and spinach common in southern Germany
Mezzelune Semicircular pockets; about 2.5 in. diameter
Occhi di lupo A large, penne-shaped pasta that is stuffed
Ribbed wolf eyes
Pelmeni Russian dumplings (of Tatar origin) consisting of a filling wrapped in thin, unleavened dough
Derived from pel'nyan' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages
Pierogi Slavic dumplings of unleavened dough stuffed with varying ingredients
Difficult to trace: the specific name pierogi, with its proto-Slavic root "pir" (festivity) and its various cognates in the West and East Slavic languages, shows the name's common Slavic origins, predating the modern nation states and their standardized languages, although in most of these languages the word means pie
Ravioli Square. About 3x3 cm, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof
Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted.
also Sacchetti Similar to Sacchetini, but larger.
Large little sacks
Tortellini Ring-shaped, stuffed with a mixture of meat and cheese
Tortelloni Round or rectangular, similar to ravioli,usually stuffed with a mixture of cheese and vegetables (The term
tortelloni is also used for a larger variety of tortellini) Large little pies
Irregular shapes [ edit ]
Cappelli del prete
[29 ] [30 ]
Gnocchi Thick, soft
dumplings that may be made from semolina, ordinary [31 ] wheat flour, flour and [32 ] egg, flour, egg, and [33 ] cheese, [34 ] potato, breadcrumbs, [35 ] or similar ingredients. [36 ] [37 ] [38 ] [39 ] Lumps; may derive from
nocchio, a knot in the wood, or from [40 ] nocca (knuckle), or from gnocco (dumpling). [41 ]
Maltagliati Irregular shapes of flat pasta formed from scraps of pasta production.
Passatelli Formed of
bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth. It is typically found in Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna [42 ]
Spätzle German egg pasta that is either round in shape, or completely irregular (when hand made)
Means "little sparrow" in
See also [ edit ]
References [ edit ]
^ "Physicists Invented a Horrible New Pasta Shape, for Science". Gizmodo.com . Retrieved . 15 December 2014
^ Marchetti, Domenica (2011). . Chronicle Books. p. 122. The Glorious Pasta of Italy ISBN 1452106908
^ The Digital Pasta Book 1 / Italian pasta - H.W. Gade - Google Books
^ a b Definition of spaghetti. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: June 03, 2008).
^ a b c d e f g h i j k Why Italians Love to Talk About Food - Elena Kostioukovitch - Google Books
^ Encyclopedia of Pasta - Oretta Zanini De Vita - Google Books
^ Oretta Zanini De Vita (2009). . University of California Press. pp. 145–147. Encyclopedia of Pasta ISBN 978-0-520-25522-7.
^ "Lasagne". Oxford Dictionaries Online. Oxford University Press . Retrieved . 18 June 2013
^ a b 2 Meatballs in the Italian Kitchen - Pino Luongo, Mark Strausman - Google Books
^ Cannelloni Recipes Organization. "Cannelloni Recipes" . Retrieved . 2012-08-26
^ "Waitrose Macaroni". waitrose.com. Waitrose . Retrieved . 3 Sep 2014
^ "macaroni". Oxford Dictionaries. Oxford University Press . Retrieved . 3 Sep 2014
^ Cucina Napoletana - Arturo Iengo - Google Books
^ Making Artisan Pasta: How to Make a World of Handmade pasta, Stuffed Pasta ... - Aliza Green - Google Books
^ Slim and Healthy Italian Cooking - Polvay - Google Books
^ 365 Ways to Cook Pasta: For Every Season, For Every Reason, a Pasta Lover's ... - Marie Simmons - Google Books
^ a b Naples at Table: Cooking in Campania - Arthur Schwartz - Google Books
^ The Food of Campanile: Recipes from the Famed Los Angeles Restaurant - Mark Peel, Nancy Silverton - Google Books
^ a b The Florida Keys Cookbook, 2nd: Recipes & Foodways of Paradise - Victoria Shearer - Google Books
^ a b Joseph Froncioni. "DESIGNERS’ PASTA PASTS - Extreme pasta shapes that never made it.".
^ "RADIATORI". The Geometry of Pasta.
^ "The Cook's Thesaurus, Pasta Shapes".
^ Kyle Phillips. "Trofie". About.com.
^ a b Eat, Drink, Think in Spanish: A Food Lover's English-Spanish/Spanish-English ... - Lourdes Castro - Google Books
^ Paolo Rossi. "The Different Types of Pasta.".
^ "Merriam Webster". http://www.merriam-webster.com . Retrieved . 10 June 2013
^ "What the heck is a maultaschen and why would I want to make a casserole out of it?" . Retrieved . 24 March 2012
^ Encyclopedia of Pasta - Oretta Zanini De Vita - Google Books
^ Bella Tuscany - Frances Mayes - Google Books
^ Vincenzo Buonassisi, Il nuovo codice della pasta, Rizzoli 1985, recipe #850-853
^ Buonassisi, recipe #831-833
^ Buonassisi, recipe #837-838
^ Buonassisi, recipe #839-840
^ Buonassisi, recipe #854-857
^ Buonassisi, recipe #877 "Al Pien... si tratta di gnocchi, delicatissimi, secondo un'antica ricetta mantovana..."
^ Waverley Root, The Food of Italy, 1971 passim
^ Luigi Carnacina, Luigi Veronelli, La cucina rustica regionale (4 vol.), Rizzoli 1966, passim
^ Accademia Italiana della Cucina, La Cucina: The Regional Cooking of Italy, tr. Jay Hyams, Rizzoli, 2009, passim
^ Oxford English Dictionary, 2nd edition, 1989
^ Zingarelli Nicola (2008), , Bologna, Zanichelli Dizionario della Lingua Italiana
^ Maria Pia Hellrigl recipe